I created these chocolate and peanut butter brownie cupcakes in honour of National Cupcake Week. You may have noticed that peanut butter and chocolate are two of my favourite things so they were an obvious choice for this recipe. I’m so pleased with how rich and indulgent they are it proves that gluten, dairy and refined sugar free food can be delicious too! They have a dense, rich brownie like texture thanks to the peanut butter, I can’t get enough of them!
Makes 12-16 cupcakes
INGREDIENTS:
100g coconut oil (soft but not melted)
100g peanut butter
150g coconut sugar or maple syrup
3 large eggs
1 tsp vanilla extract
150g ground almonds
125g gluten free oat flour
75g cacao powder
2 tsp gluten free baking powder
250ml rice milk
Icing:
100g coconut oil (soft but not melted)
100g peanut butter
25g cacao powder
40ml maple syrup
½ tsp vanilla extract
Cacao nibs to decorate
METHOD:
- Preheat the oven to 165oc and place cupcake cakes in a cake tray
- Start by mixing the ground almonds, oat flour, baking powder and cacao together in a bowl
- In a large bowl cream together the sugar and coconut oil then stir through in the peanut butter
- Add the rice milk, vanilla and eggs to the wet mixture and mix with an electric whisk until smooth
- Stir in the dry ingredients until completely combined and you are left with a smooth but thick batter
- Divide the mixture between the cake cases and bake for 18-20 minutes (depending on size) or until the cakes have a spongy but brownie-like texture
- If they need longer return them to the oven and check every 2 minutes until cooked
- Leave to cool completely before icing
- To make the icing combine all the ingredients in a food processor until smooth
- Pour into a bowl and place in the fridge for approximately 10 minutes, it needs to be a thick spreadable texture
- Spread the icing over the cooled cupcakes, sprinkle with cacao nibs and store in an airtight container
